If you’re looking for a hassle-free way to serve up delicious pancakes for a crowd, Sheet Pan Pancakes are your answer. This recipe takes the classic pancake and bakes it in a sheet pan, allowing you to cook a large batch with minimal effort. Here’s everything you need to know to make these fluffy, oven-baked pancakes that will impress family and friends alike!
Ingredients:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup mixed berries (optional)
1/4 cup mini chocolate chips (optional)
Instructions:
Preheat Your Oven: Set your oven to 425°F (220°C). Line a rimmed baking sheet (18×13 inches) with parchment paper or grease it well to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.
Prepare the Batter: Pour the batter into the prepared baking sheet, spreading it out evenly. If desired, sprinkle mixed berries and/or mini chocolate chips on top of the batter.
Bake: Bake for 15-18 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
Serve: Remove from the oven and let cool for a few minutes before cutting into squares or rectangles. Serve warm with your favorite toppings like maple syrup, butter, or fresh fruit.
Serving Tips:
Warm and Delicious: For the best taste, serve these pancakes warm. You can keep them warm in a low oven (about 200°F or 93°C) until you’re ready to serve.
Toppings: Offer a variety of toppings to cater to different tastes. Popular options include maple syrup, butter, fresh fruit, whipped cream, and a dusting of powdered sugar. For a fun twist, try flavored syrups or a dollop of yogurt.
Cutting: Cut the pancakes into squares or rectangles directly on the baking sheet for easy serving. This also makes it convenient to grab and go if you’re serving a crowd.
Storage Tips:
Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be easily reheated in the microwave or oven.
Freezing: To freeze pancakes, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or airtight container and store in the freezer for up to 2 months. Reheat from frozen in the oven or toaster for best results.
Reheating: For the best texture, reheat pancakes in a toaster or oven. If using a microwave, place a damp paper towel over the pancakes to keep them from drying out.
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FAQs:
Can I make Sheet Pan Pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply pour the batter into the prepared sheet pan and bake as directed. You can also bake the pancakes, let them cool, and then store them in the refrigerator or freezer for later use.
How can I make my Sheet Pan Pancakes fluffier?
To achieve the fluffiest pancakes, be sure not to overmix the batter. Stir until just combined, even if there are a few lumps. Additionally, using fresh baking powder and baking soda will help ensure your pancakes rise properly.
Can I customize the toppings for Sheet Pan Pancakes?
Absolutely! One of the best things about Sheet Pan Pancakes is their versatility. You can sprinkle a variety of toppings over the batter before baking, such as mixed berries, mini chocolate chips, nuts, or even a swirl of peanut butter or Nutella. Customize to your taste and enjoy!
How do I prevent my Sheet Pan Pancakes from sticking to the pan?
To prevent sticking, make sure to line your baking sheet with parchment paper or grease it well with butter or non-stick spray. This will ensure the pancakes release easily from the pan and make cleanup a breeze.
Conclusion:
Sheet Pan Pancakes are the ultimate breakfast solution for busy mornings or when you’re hosting a brunch. This recipe delivers the same fluffy, delicious pancakes you love, with the added convenience of baking them all at once. Enjoy your breakfast with less hassle and more time to savor with your loved ones!
📖 Recipe:
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Sheet Pan Pancakes
- Total Time: 28 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the simplicity of Sheet Pan Pancakes, a fluffy and easy-to-make pancake recipe baked in a sheet pan, perfect for serving a crowd with minimal effort. Enjoy these delicious pancakes with your favorite toppings, and make breakfast or brunch a breeze.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup mixed berries (optional)
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet (18×13 inches) with parchment paper or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared baking sheet, spreading it out evenly. If desired, sprinkle mixed berries and/or mini chocolate chips on top of the batter.
- Bake for 15-18 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before cutting into squares or rectangles. Serve warm with your favorite toppings like maple syrup, butter, or fresh fruit.
Notes
For an even fluffier texture, avoid overmixing the batter.
Customize the toppings to suit your preferences—fresh berries, chocolate chips, or nuts work great.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 210 kcal
